Habanero Honey Aioli:
- 2 tablespoons Dijon Mustard
- 2 tablespoons honey
- 1/2 cup washed and chopped cilantro leaves
- 1 habanero chile, seeded and chopped
- 1 tablespoon lemon juice
- 4 egg yolks
- 1 cup salad oil
- 1/2 teaspoon salt
Yucca Root Chips:
- 1 cup buttermilk
- 1 cup all-purpose flour, for dredging
- 20 fresh plump oysters
- 1/2 cup pico de gallo
To make the Habanero Honey Aioli:
In a blender, blend together mustard, honey, cilantro, habanero and lemon juice. Puree this into a smooth paste. Add egg yolks and blend briefly to incorporate. Remove the clear plastic piece from the center of the blender lid. With the blender running, gradually add the oil in a thin stream until the mixture thickens into a light emulsified mayonnaise. Season with salt and set aside.
To make the Yucca Root Chips:
Soak the thinly sliced yucca root in hot water. Add 3 inches of soybean oil to a deep-fryer or deep skillet and preheat to 375 degrees F. Evenly mix the fine sea salt and the lemon zest and set aside. Remove the yucca root slices from the hot water and pat dry to remove any excess moisture. Place the dried yucca slices in the hot oil and fry for 1 to 2 minutes until lightly brown. Shake them gently when removing them from the fryer so that they don't stick together. Place chips on absorbent paper and dust with the lemon salt while they are still hot. Set aside.
To make the Crispy Oysters:
Maintain the 375 degree F of the frying soybean oil. Pour buttermilk into a shallow bowl; in separate shallow bowl add flour. First drop oysters into buttermilk and then transfer to the bowl containing the flour. Toss oysters in flour just enough to lightly coat them. Transfer oysters to a frying basket and lower into the hot oil. Fry oysters for 2 to 3 minutes, or until light brown. Transfer oysters to a paper towel or absorbent paper.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
* Shellfish Warning
Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.